*  Exported from  MasterCook  *

                 Chocolate Peanut Butter Cheesecake (2)

Recipe By     : Cake Bible by Rose Levy Beranbaum
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheesecakes                      Chocolate

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      tb            Dutch process cocoa -- +1-1/2 ts
  3      tb            Water -- boiling
  1 1/2  ts            Vanilla
  3      lg            Eggs
  1 1/4  c             Cake flour -- sifted
    3/4  c             Sugar -- +2 tb
    3/4  ts            Baking powder
    1/4  ts            Salt
 13      tb            Unsalted butter -- softened
                       Coffee Syrup:
    1/4  c             Water
  2      tb            Sugar
  1      tb            Kahlua

Preheat oven to 350°F.

Prepare one 8 x 4 x 2-1/2" loaf pan (4 cups) or any 6 cup loaf or
fluted tube pan, greased and floured. If using a loaf pan, grease it.

In a medium mixing bowl whisk together the cocoa and water until
smooth. Allow to cool to room temperature and lightly whisk in the
vanilla and eggs.

In a large mixing bowl combine the remaining dry ingredients and mix
on low speed for 30 seconds to blend. Add 1/2 the chocolate mixture
and the butter. Mix on low speed until the dry ingredients are
moistened. Increase to medium speed (high speed if using hand mixer)
and beat for 1 minute to aerate and develop the cake's structure.
Scrape down the sides. Gradually add the remaining chocolate mixture
in 2 batches, beating 20 seconds after each addition to incorporate
the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a
spatula. The batter will be almost 1/2" from the top of a 4-cup pan.
(If your pan is slightly smaller, use any excess batter for
cupcakes.) Bake for 50 to 60 minutes (40 to 50 minutes in a fluted
tube pan) or until a wooden toothpick inserted in the center comes
out clean. Tent loosely with buttered foil after 20 minutes to
prevent overbrowning. The cake should start to shrink away from the
sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes. Loosen the
sides with a metal spatula and invert onto a greased wire rack. If
baked in a loaf pan, to keep the bottom from splitting, reinvert so
that the top is up and cool completely before wrapping airtight.

Coffee Syrup:

In a small pan, stir together 1/4 cup water and 2 tb sugar. Bring to
a full rolling boil. Cover and remove from heat. When cool, add 1 tb
Kahlua.

When cake is baked, brush half the syrup onto the top. Cool the cake
10 minutes and invert it onto a lightly greased rack. Brush the
bottom and sides with remaining syrup. Reinvert onto rack, top side
up, to finish cooling. Coffee flavor stays in background,
accentuating the chocolate.

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